CN106173147A - A kind of sesame-walnut section and preparation method thereof - Google Patents
A kind of sesame-walnut section and preparation method thereof Download PDFInfo
- Publication number
- CN106173147A CN106173147A CN201610539258.8A CN201610539258A CN106173147A CN 106173147 A CN106173147 A CN 106173147A CN 201610539258 A CN201610539258 A CN 201610539258A CN 106173147 A CN106173147 A CN 106173147A
- Authority
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- semen
- semen sesami
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- sesame
- preparation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 62
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000020418 red date juice Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229920002261 Corn starch Polymers 0.000 abstract description 2
- 239000008120 corn starch Substances 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of sesame-walnut section and preparation method thereof, be to be prepared from the following raw materials in parts by weight: Semen Sesami Nigrum 50 60, decortication Semen sesami Albae 50 60, melon seed 50 60, white sugar 50 60, maltose 150 160, Semen Maydis malt sugar 150 160, cane sugar powder 50 60, Semen Juglandis 10 20, milk 89, Fructus Jujubae 89 and appropriate water.Preparation method of the present invention is simple, in the preparation, adds Semen Sesami Nigrum, corn starch, decortication Semen sesami Albae, melon seed etc., has the effect of good tonification health, moreover it is possible to improve the mouthfeel of Semen Sesami, be the pollution-free food of nutrient health.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sesame-walnut section and preparation method thereof.
Background technology
Semen Sesami section is a kind of common leisure food, and mouthfeel is crisp, abdomen of easily satisfying, and is the indispensable convenient food of people's travelling at home
Product, the Semen Sesami that market is sold section is various in style, and taste is complete, and along with the raising of people's living standard, people are to various foods
Health preserving aspect is more focused in the selection of product, and on market, the section of such Semen Sesami is actually rare.
Semen Juglandis, also known as Semen Juglandis, Qiang's Fructus Persicae, for juglandaceae plant.With almond, Fructus anacardii, Semen coryli heterophyllae the most world-renowned " four is big
Dry fruit ".Semen Juglandis contains abundant nutrient, and every hectogram contains 15 ~ 20 grams of protein, and fat is more, carbohydrate 10 grams;And
Various trace elements and the mineral such as calcium containing needed by human, phosphorus, ferrum, and the multivitamin such as carotene, riboflavin.
Useful to human body, can strong brain.It is one of nuts food of deeply being liked by common people.It is described as " long live ", " longevity
Really ".Semen Juglandis can reduce the intestinal absorption to cholesterol, and useful to arteriosclerosis, hypertension and Coronary Heart Disease Patients, Semen Juglandis has warming the lung
Dingchuan and the effect preventing cell senescence, moreover it is possible to effectively improve memory, slow down aging moist skin.Semen Juglandis leaves contains
There is antibiotics, the most also have effect of sterilization.
Existing walnut product be all Semen Juglandis is stripped out after, be directly used in food, owing to the coat of Semen Juglandis has
Bitter taste, if do not dealt with, some people does not likes the bitter taste of Semen Juglandis, therefore can affect the mouthfeel of walnut product.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of sesame-walnut section and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of sesame-walnut section, is to be prepared from the following raw materials in parts by weight: Semen Sesami Nigrum 50-60, decortication Semen sesami Albae 50-60, Semen Benincasae
Core 50-60, white sugar 50-60, maltose 150-160, Semen Maydis malt sugar 150-160, cane sugar powder 50-60, Semen Juglandis 10-20, milk
8-9, Fructus Jujubae 8-9 and appropriate water.
The preparation method of a kind of sesame-walnut section, comprises the following steps:
(1) by extracting red date stone, milk is mixed with Fructus Jujubae and is milled into milk jujube juice, in Semen Juglandis is placed on washing water of rice, soak 4-
5 hours, the washing water of rice renewed after pulling out continued to soak 4-5 hour, removes Semen Juglandis coat, pours milk jujube juice into ultrasound wave
In atomizing humidifier, produce substantial amounts of thick fog, be sprayed on Semen Juglandis, place into drying in oven and shred again；
(2) remove the peel after Semen Sesami Nigrum being cleaned, after putting into oven for drying, put into 160 DEG C of pot parches 15-20 minute, cross colloid mill
Prepare black sesame paste；
(3) white sugar pulverizer is pulverized, then put into cauldron big fire with Semen Maydis malt sugar, maltose and cane sugar powder and endure 30-40 and divide
Clock, places into gains in decortication Semen sesami Albae, melon seed and (1) (2) and stirs；
(4) raw material being stirred is picked up put into forming machine molding, cooling packing after molding.
The main component that the invention have the advantage that the coat on Semen Juglandis of the present invention is cellulose, pectic substance, tannin and color
Element etc., between the coat and core of Semen Juglandis, there is pectic substance so that combine between core and coat ratio is stronger, it is difficult to point
Opening, therefore, soaked by Semen Juglandis in washing water of rice, washing water of rice is alkalescence, soaks Semen Juglandis with sig water, between coat and core
Pectin layer is first dissolved, and then coat comes off, it is easy to rinsed clean, and can well remove the bitter taste of Semen Juglandis；Use super
Milk jujube juice is sprayed on Semen Juglandis by the method for sound wave atomization, utilizes the electronics higher-order of oscillation, by the height of pottery atomizing piece
Frequently resonance, breaks up liquid water molecules structure and produces the water smoke that nature is elegant, and under spray pattern, milk jujube juice can be preferably
Absorbed by Semen Juglandis, additionally milk is rich in albumen, and Semen Juglandis is conducive to absorbing albumen, and Semen Juglandis is arranged in pairs or groups with Fructus Jujubae, and looks improving and the skin nourishing is imitated
Fruit is the best, and three arranges in pairs or groups, and nutrition is more comprehensively；Preparation method of the present invention is simple, in the preparation, add Semen Sesami Nigrum, corn starch,
Decortication Semen sesami Albae, melon seed etc., have the effect of good tonification health, moreover it is possible to improve the mouthfeel of Semen Sesami, be nutrient health
Pollution-free food.
Detailed description of the invention
A kind of sesame-walnut section, is to be prepared from the following raw materials in parts by weight: Semen Sesami Nigrum 50, decortication Semen sesami Albae 50, melon seed
50, white sugar 50, maltose 150, Semen Maydis malt sugar 150, cane sugar powder 50, Semen Juglandis 10, milk 8, Fructus Jujubae 8 and appropriate water.
The preparation method of a kind of sesame-walnut section, comprises the following steps:
(1) by extracting red date stone, milk is mixed with Fructus Jujubae and is milled into milk jujube juice, in Semen Juglandis is placed on washing water of rice, soak 4
Hour, the washing water of rice renewed after pulling out continues to soak 4 hours, removes Semen Juglandis coat, pours milk jujube juice into ultrasonic fog
Change in humidifier, produce substantial amounts of thick fog, be sprayed on Semen Juglandis, place into drying in oven and shred again；
(2) remove the peel after Semen Sesami Nigrum being cleaned, after putting into oven for drying, put into 160 DEG C of pot parches 15 minutes, cross colloid mill and prepare
Black sesame paste；
(3) white sugar pulverizer is pulverized, then puts into cauldron big fire with Semen Maydis malt sugar, maltose and cane sugar powder and endure 30 minutes,
Place into gains in decortication Semen sesami Albae, melon seed and (1) (2) to stir；
(4) raw material being stirred is picked up put into forming machine molding, cooling packing after molding.
Claims (2)
1. a sesame-walnut section, it is characterised in that be to be prepared from the following raw materials in parts by weight: Semen Sesami Nigrum 50-60, decortication Radix Angelicae Dahuricae
Fiber crops 50-60, melon seed 50-60, white sugar 50-60, maltose 150-160, Semen Maydis malt sugar 150-160, cane sugar powder 50-60, Semen Juglandis
Core 10-20, milk 8-9, Fructus Jujubae 8-9 and appropriate water.
The preparation method of a kind of sesame-walnut the most according to claim 1 section, it is characterised in that comprise the following steps:
(1) by extracting red date stone, milk is mixed with Fructus Jujubae and is milled into milk jujube juice, in Semen Juglandis is placed on washing water of rice, soak 4-
5 hours, the washing water of rice renewed after pulling out continued to soak 4-5 hour, removes Semen Juglandis coat, pours milk jujube juice into ultrasound wave
In atomizing humidifier, produce substantial amounts of thick fog, be sprayed on Semen Juglandis, place into drying in oven and shred again；
(2) remove the peel after Semen Sesami Nigrum being cleaned, after putting into oven for drying, put into 160 DEG C of pot parches 15-20 minute, cross colloid mill
Prepare black sesame paste；
(3) white sugar pulverizer is pulverized, then put into cauldron big fire with Semen Maydis malt sugar, maltose and cane sugar powder and endure 30-40 and divide
Clock, places into gains in decortication Semen sesami Albae, melon seed and (1) (2) and stirs；
(4) raw material being stirred is picked up put into forming machine molding, cooling packing after molding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610539258.8A CN106173147A (en) | 2016-07-11 | 2016-07-11 | A kind of sesame-walnut section and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610539258.8A CN106173147A (en) | 2016-07-11 | 2016-07-11 | A kind of sesame-walnut section and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173147A true CN106173147A (en) | 2016-12-07 |
Family
ID=57474066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610539258.8A Pending CN106173147A (en) | 2016-07-11 | 2016-07-11 | A kind of sesame-walnut section and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173147A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413772A (en) * | 2022-09-13 | 2022-12-02 | 北京鸿三家科技有限公司 | Formula and preparation process of jujube kernel pie |
| CN115462513A (en) * | 2022-09-19 | 2022-12-13 | 北京鸿三家科技有限公司 | Method for making jujube kernel pie |
| CN115462511A (en) * | 2022-09-13 | 2022-12-13 | 北京鸿三家科技有限公司 | Method for making jujube kernel pie |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1302554A (en) * | 2000-10-31 | 2001-07-11 | 刘淑春 | Green rice and its preparing process |
| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN104509660A (en) * | 2013-10-08 | 2015-04-15 | 青岛宝泉花生制品有限公司 | Preparation method of crunchy candy containing sesame and walnut |
| CN105039064A (en) * | 2015-07-08 | 2015-11-11 | 马鞍山市心洲葡萄专业合作社 | Blueberry vinegar sour-taste bearded tooth mushroom rice wine and preparation method thereof |
-
2016
- 2016-07-11 CN CN201610539258.8A patent/CN106173147A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1302554A (en) * | 2000-10-31 | 2001-07-11 | 刘淑春 | Green rice and its preparing process |
| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN104509660A (en) * | 2013-10-08 | 2015-04-15 | 青岛宝泉花生制品有限公司 | Preparation method of crunchy candy containing sesame and walnut |
| CN105039064A (en) * | 2015-07-08 | 2015-11-11 | 马鞍山市心洲葡萄专业合作社 | Blueberry vinegar sour-taste bearded tooth mushroom rice wine and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413772A (en) * | 2022-09-13 | 2022-12-02 | 北京鸿三家科技有限公司 | Formula and preparation process of jujube kernel pie |
| CN115462511A (en) * | 2022-09-13 | 2022-12-13 | 北京鸿三家科技有限公司 | Method for making jujube kernel pie |
| CN115462513A (en) * | 2022-09-19 | 2022-12-13 | 北京鸿三家科技有限公司 | Method for making jujube kernel pie |
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